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FACEBOOK,INC

191 N WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

FACEBOOK,INC has been inspected 7 times by Chicago Department of Public Health since June 14, 2018. The most recent inspection, on March 17, 2020, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on August 23, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on August 15, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on August 14, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 14, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 17, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,DICE TOMATO,CHICKEN,FISH,BEANS, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED 21ST FLOOR REFRIGERATOR (COOK LINE) FOOD PREP AREA & WALK IN COOLERS, REACH IN COOLERS. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH PREPARATION AND DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 3-502.12(A, B:3, C:1:b-d, E:1) OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, VEGGIES, ETC IN PREP KITCHEN AREA. OBSERVED FACILITY PERFORMING SOUS VIDE PACKAGING ANDSOUS VIDE COOKING IN PREP AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT AND FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-103.11 OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY, SOUS VIDE PACKAGING.NO HACCP ON SITE OR DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDATED WITH #29
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED FACILITY NOT MEETING MOP STORAGE REQUIREMENTS, MOPS STORED DOWN INSIDE UTILITY SINK AND ON FLOOR (CONDITION FOR PEST HARBORAGE). MUST STORE PROPERLY TO MEET REQUIREMENTS AND MAINTAIN
  3. Canvass Re-Inspection

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.111 OBSERVED FACILITY NOT MEETING SANITIZING REQUIREMENTS FOR HIGH TEMPERATURE WARE WASHING MACHINE ON 21ST FLOOR WARE WASHING AREA, HOT WATER SANITIZING AT 160 DEGREES. INFORMED PERSON IN CHARGE FACILITY MUST MEET AND MAINTAIN WARE WASHING REQUIREMENTS. MUST REPAIR ALL 3 CYCLE FOR REQUIED SANITIZING OF UNIT PRIORITY 7-38-005 Tagged Remains on unit 8/15/19.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,DICE TOMATO,CHICKEN,FISH,BEANS, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED 21ST FLOOR REFRIGERATOR (COOK LINE) FOOD PREP AREA & WALK IN COOLERS, REACH IN COOLERS. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH PREPARATION AND DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • 3-502.12(A, B:3, C:1:b-d, E:1) OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, VEGGIES, ETC IN PREP KITCHEN AREA. OBSERVED FACILITY PERFORMING SOUS VIDE PACKAGING ANDSOUS VIDE COOKING IN PREP AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT AND FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • 8-103.11 OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY, SOUS VIDE PACKAGING.NO HACCP ON SITE OR DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDATED WITH #29.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 OBSERVED FACILITY CUTTING BOARDS (GREEN, BLUE AND RED) HEAVILY SCORED. MUST REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED FACILITY NOT MEETING MOP STORAGE REQUIREMENTS, MOPS STORED DOWN INSIDE UTILITY SINK AND ON FLOOR (CONDITION FOR PEST HARBORAGE). MUST STORE PROPERLY TO MEET REQUIREMENTS AND MAINTAIN
  4. Canvass

    10 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FACILITY NOT MEETING SANITIZING REQUIREMENTS FOR HIGH TEMPERATURE WARE WASHING MACHINE ON 21ST FLOOR WARE WASHING AREA, HOT WATER SANITIZING AT 160 DEGREES. INFORMED PERSON IN CHARGE FACILITY MUST MEET AND MAINTAIN WARE WASHING REQUIREMENTS. TAG UNIT PRIORITY 7-38-005 CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED FACILITY FOOD NOT MEETING TEMPERATURE REQUIREMENTS; SAUSAGE AT 114-123 DEGREES F INSIDE HOT HOLDING UNIT IN FRONT PREP KITCHEN AREA (COOK LINE). INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.FOOD HANDLER VOLUNTARY DISCARDED FOOD OUT OF TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH BELOW.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FACILITY FOOD NOT MEETING TEMPERATURE REQUIREMENTS IN COLD HOLDING UNITS COOLERS ON 21ST FLOOR COOK LINE AREA AND WALK IN COOLER REAR PREP AREA. 2 SMALL PANS OF SHREDDED CHICKEN, 7 MEDIUM PAN OF CHICK PEAS, CHICKEN, QUINOA, ETC AT 52-70 DEGREES F. INFORMED PERSON IN CHARGE MUST MEET AND MAINTAIN FOOD COLD HOLDING REQUIREMENTS, FOOD HANDLER VOLUNTARY DISCARDED FOOD OUT OF TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.APPROX 75LBS $275.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,DICE TOMATO,CHICKEN,FISH,BEANS, SHRIMP, SOUP, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED 21ST FLOOR REFRIGERATOR (COOK LINE) FOOD PREP AREA & WALK IN COOLERS, REACH IN COOLERS. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH PREPARATION AND DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, VEGGIES, ETC IN PREP KITCHEN AREA. OBSERVED FACILITY PERFORMING SOUS VIDE PACKAGING ANDSOUS VIDE COOKING IN PREP AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT AND FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY, SOUS VIDE PACKAGING.NO HACCP ON SITE OR DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDATED WITH #29.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FACILITY NOT MEETING CONTAMINATION PREVENTION; BUFFET SNEEZE GUARDS PLACED UP (NOT DOWN FOR FOOD PROTECTION) DURING BREAKFAST SELF SERVICE. INFORMED PERSON IN CHARGED SNEEZE GUARDS MUST BE IN PLACE AND DOWN DURING SELF SERVICE FOR CONSUMER PROTECTION PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FACILITY NOT MEETING BUFFET SERVICE REQUIREMENTS; NO SIGNAGE FOR USING CLEAN TABLEWARE FOR SECOND PORTION (CLEAN PLATE SIGN) AT BUFFET SELF SERVING. FACILITY MUST OBTAIN AND POST MEET REQUIREMENTS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FACILITY CUTTING BOARDS (GREEN, BLUE AND RED) HEAVILY SCORED. MUST REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED FACILITY NOT MEETING MOP STORAGE REQUIREMENTS, MOPS STORED DOWN INSIDE UTILITY SINK AND ON FLOOR (CONDITION FOR PEST HARBORAGE). MUST STORE PROPERLY TO MEET REQUIREMENTS AND MAINTAIN
  5. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY.INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE HEALTH POLICY PROVIDED FOR CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE .
    • 21. PROPER HOT HOLDING TEMPERATURES
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGENS TRAINING FOR MANAGER. INSTRUCTED TO PROVIDE PRIORITY FOUNDATION
  6. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY.INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE LOG BOOK/ CONTRACT. PRIORITY FOUNDATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT PROVIDED. INSTUCTED TO PROVIDE QUATS TEST KIT. PRIORITY FOUNDATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGENS TRAINING FOR MANAGER. INSTRUCTED TO PROVIDE PRIORITY FOUNDATION
  7. License

    0 infractions

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